Uch Baji Dolmasi اوچ باجی دولماسی

ّIn Iran there are different types of dolma/dolmeh دلمه. Dolma is an Azeri word and in cooking culture means stuffed or filled. There are many forms of dolma including: stuffed grape leaves, stuffed eggplant( aubergine), zucchini, tomato, bell pepper, onion, potato, cabbage leaves.

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This dolma is called Uch baji. Uch means three and baji means sister in Azerbaijani language and it is like all in one package, I mean 3 different dolma are with together including: eggplant, bell pepper and tomato which is called ‘ Badimjan, beber ve pomidor dolmasi in Azeri.

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Dolma is simmered in it’s own meat juice and oil and serves with garlic-yogurt sauce. In some recipes use yellow split peas and rice, but it’s just a matter of taste and is optional.

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Ingredients

  • 1 large eggplant ( aubergine)
  • 1 large firm tomatoes
  • 1 medium yellow bell pepper
  • 300g ground beef or lamb
  • 4 tbsp yellow split peas, cooked
  • 1 bunch of coriander, washed and finely chopped
  • ½ bunch dill, finely chopped
  • ½ bunch mint, finely chopped
  • 1 tsp turmeric
  • 3 tbsp tomato paste
  • slat and pepper to taste
  • Olive oil or butter

Ingredients for sauce

1 cup of water

3tbsp tomato paste –

1tbsp lemon juice

2tbsp vegetable oil

Salt and pepper to taste

Instructions

Cut a long slit down the middle of the eggplant, be careful, not to cut too deep. Soak the eggplant in a bowl full of cold water with 1 tbsp salt for 20 minutes to remove bitterness. Then drain and dry it. Heat the oil in a pan and fry the eggplant until all sides brown and soft enough to open the slit ( about 10 minutes).

Cut top off the bell pepper and remove the seeds. Cut top off the tomato and scoop out the tomato flesh and save it for stuffing.

In a bowl, add ground meat with grated onion. Season with salt and pepper, add turmeric. Mix together.

Heat the oil over medium heat and add meat mixture. Fry until brown. Add tomato paste and cook for 2 more minutes. Stirring occasionally.

Remove from the heat and add chopped herbs, cooked split peas and tomato flesh and mix well.

Fill the vegetables with stuffing mixture. Place them in a deep pan or saucepan. Pour remaining of stuffing around stuffed vegetables.

For making sauce: Mix tomato paste, oil, water, lemon juice, salt and pepper together.

Pour prepared tomato sauce all over the stuffed vegetables. Cover the tomato and bell peppers with their lids. Cover the pot with a lid and simmer the dolma until all are cooked and tender but not be mushy. Serve dolma as they are or with yogurt-garlic sauce.

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اوچ باجی دلماسی: دلمه بادمجان-گوجه – فلفل

در شهرهای مختلف ایران انواع دلمه تهیه میشود. دلما یا دلمه یک کلمه ی آذری می‌باشد وبه معنی پرشده است. انواغ مختلف دلمه وجود دارد از جلمه: دلمه ی برگ مو- دلمه بادمجان- دلمه کدو- دلمه گوجه فرنگی- فلفل- پیاز- سیب زمینی – دلمه ی کلم..

دستور دلمه پیش رو یک نوع دلمه آذری هست . این دلمه « اوچ باجی» نامیده میشه. در زبان آذری اوچ یعنی سه و باجی به معنی خواهر است. این دلمه ترکیبی از دلمه ی بادمجان-

گوجه‌فرنگی و فلفل است که در آذری به آن « بادیمجان – بیبر و پامادور دلماسی» گفته میشود.

گاهی در دلمه از برنج و لپه استفاده می‌شود ولی در این دلمه فقط لپه بکار برده شده که کاملن بستگی به طبع شما دارد یعنی می‌توانید اضافه کنید یا حذف کنید.

اوچ باجی دلماسی را معمولن با ماست و سیر سرو میکنند.

مواد لازم

یک عدد بادمجان

یک عدد گوجه‌فرنگی بزرگ و سفت

یک عدد فلفل دلمه رنگی

سیصد گرم گوشت چرخ کرده گوساله یا گوسفندی

چهار ق غ لپه پخته شده

یک دسته گشنیز خرد شده

یک دسته کوچک نعنای خرد شده

یک دسته کوچک شوید خرد شده

یک ق چ زردچوبه

سه ق غ رب گوجه‌فرنگی

نمک و فلفل به میزان لازم

روغن مایع یا کره

مواد لازم برای سس

یک پیمانه آب

سه ق غ رب گوجه‌فرنگی

یک ق غ لیمو ترش

روغن مایع

نمک و فلفل به میزان لازم

طرز تهیه

وسط بادمجان را یک برش طولی دهید و دقت کنید زیادعمیق و طولانی نشود ( مطابق تصویر). بادمجان را داخل یک‌کاسه آب سرد با یک ق غ نمک برای بیست دقیقه بخیسانید تا تلخی بادمجان برود. سپس آب را دور ریخته و بادمجان را با دستمال خشک کنید و در روغن سرخ کنید تا قهوه ای رنگ و نرم شده و بتوان داخل شکم بادمجان را خالی کرد ( ده دقیقه).

سر گوجه‌فرنگی را جدا کرده و کنار بگذارید. داخل گوجه را نیز با قاشق خالی کرده و گوشت آن را برای پر کرد ن دلمه نگه دارید.

سر فلفل دلمه را هم برش داده و تخم های داخل فلفل را در آورید.

داخل یک ظرف گوشت چرخ کرده را با پیاز رنده شده – نمک – فلفل و زردچوبه مخلوط کنید . روغن را داخل تابه گرم کرده و مخلوط گوشت را در روغن سرخ کنید تا رنگ آن تغییر کرده و قهوه ای شود سپس رب گوجه‌فرنگی را اضافه کرده و برای دوسه دقیقه ی دیگر گوشت را بپزید و گاهگاهی مخلوط را هم بزنید.

گوشت آماده شده را از روی حرارت برداشته و سبزیحات خرد شده – لپه پخته و گوجه‌فرنگی خرد شده را به گوشت اضافه کنید و همه ی مواد را خوب با هم مخلوط کنید.

بادمجان- فلفل و گوجه را با مخلوط گوشتی پر کرده و داخل یک قابلمه بچینید. اگر از مخلوط گوشتی باقیمانده بود اطراف دلمه ها بریزید سپس رب گوجه فرنگی – روغن- آب – آب لیمو و نمک و فلفل را با هم مخلوط کرده و روی دلمه ها میریزیم.

سر برش داده ی فلفل و گوجه را گذاشته – در قابلمه را هم گذاشته اجازه بدید پخته و جا بیفتن.

این دلمه ها را معمولن با ماست و سیر سرو میکنن ولی اگر دوست ندارید ساده نوش جان کنید.

نوش اولسون

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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